Chicken Pot Pie

Tex-Mex Chicken Pot Pie

Tex-Mex Chicken Pot Pie

This is a spin on the classic Chicken Pot Pie and is by far THE best and THE most delicious chicken pot pie Eats I’ve ever made.

This post has been updated 11-09-16
This recipe has a flaky pie crust and LOTS of chicken just like the original recipe you may have loved your entire life. 

That is the only thing the 2 recipes have in common. I hope that you try my version and end up loving this Big Eat as much as we do!

Do you like the classic chicken pot pie?

I certainly do. ‘Stick to your ribs comfort food’ definitely comes to mind.

I mean what’s not to like of the classic, right? Chicken, veggies, creamy goodness, a flaky buttery pie crust-pure comfort food!

Guess what?

Having a Puerto Rican mom, I didn’t grow up eating this classic pot pie.

Did you know I was going to say that? I just want to be honest with you.

The kind of pies I ate with any kind of pastry and meat were hand pies Eats also known as empanadas (a recipes will come soon).

I’ve come to appreciate all classic American comfort Eats just in my adult years (better late than never, eh?).

Meatloaf, chili, chicken noodle soup, southern fried chicken, macaroni and cheese come to mind. I enjoy eating these and making these classics for my family.

Most of the time I want to stay true to a classic recipe. But there are times I will approach these classics with my fusion spin. And that brings us here to this recipe.

So, what makes this recipe better than the original chicken pot pie?

This chicken pot pie has a Tex-Mex influence that meets my Puerto Rican approach that comes together in a new & improved chicken pot pie.

ingredients for pot pie

Basically, this pot pie is on flavor steroids- filled with chicken, hominy, black beans, barley, some veggies and a base of flavors that make this pot pie fantastic.

Dare I say again, THE BEST POT PIE?!

This is so good that I think I’m officially saying, “bye-bye to the original recipe.”

If I’m going to be honest here: I haven’t made the classic chicken pot pie recipe for us in years and I ain’t looking back! It’s really that good!

This is a casserole

I don’t typically make casseroles for dinner because my children don’t really dig those Eats.

Forgot to add the black beans!
I added hominy and quinoa but forgot to add the black beans initially

One of my kids doesn’t even like their food touching each other. So for now I don’t make casseroles that often.

If you can resonate with us please let me know!

When I cook the chicken for this meal, I set aside portions for my children to eat for their dinner.

As well as most of what goes into the casserole minus being mixed all together and I leave out any spicy heat.

So essentially my kids get their casserole, just deconstructed (and NOT touching each other on a plate).

I don’t have the time or energy to make a whole other meal just because my kids don’t like casserole Eats.

My husband and I won’t complain because we can go back for seconds and we have leftovers to enjoy all by ourselves-for now anyway.

I won’t stop offering my kids Big Eats because one day their taste buds will change (soon I hope!).  I know they will enjoy this meal.

Make the pastry crust for this, I do.

I used to be so afraid of making pie crust or pastry crust. Until I got the nerve to finally try.

I failed once but learn quickly. Now I’m not afraid to make it by hand or use my food processor.

I know this is an extra step but homemade is usually better if you have the time for it.

But if you don’t have time, or fear making your own crust go ahead and buy the sheets of puff pastry found in the freezer section.

While you are at it, feel free to use a rotisserie chicken, too. I won’t judge! I do it too in a pinch for this recipe.

And don’t forget to look for cilantro, hominy,  green sofrito and a box of Sazon Goya con Culantro Y Achiote (start in your Ethnic section of your grocery store).


My recipe for a green sofrito  is now up! (updated 11-09-16)

These ingredients are a must because these items elevate this pot pie along with the other seasonings.

When I’m cooking I’m not afraid to leave something out if I don’t have it, but these ingredients are key in this dish. If at all possible get them for this recipe.

I wanted to bulk up the fiber & protein in this pot pie by adding barley. I’ve also used quinoa (pictured!) and bulgur wheat.

If you aren’t sure what either of these are feel free to leave them out.

I’ve used all 3 of these at different times because of what I had on hand. Just know that I’ve used them all and they all work well. Go with what you like best or what you have on hand.

I remembered the black beans and added it before I covered with pastry crust
I remembered the black beans and added it before I covered with pastry crust

Are you familiar with hominy?

The first time I went looking for hominy, I asked the person stocking the shelves of the isle I was in. He looked at me like I spoke in a foreign language when I asked.

He acknowledge me but asked another person that worked there. That guy asked another person and we found it eventually!

I thought everyone knew what hominy is, especially living in the south. But in the north I ate it and other cultures use it too.

Hominy is found in most grocery stores. One store I visited had one name brand in the canned beans section.

Another grocery chain has several name brands in the ethnic section. I’ve even found hominy at a farm stand I often visit. So if you keep an eye out for it, you will find it.

I would not suggest leaving hominy out of this pot pie. Hominy is whole corn kernel that has been soaked and processed.

It’s unique in texture and helps makes this dish special.

tex-mex-chic pot pie-out-of-the-oven

This entire dish is a knock your socks off kind of meal. Without exaggeration, this gets requested on a monthly basis by my hubby.

So now that you know what’s in this, I hope you will look to make my Southwest Chicken Pot Pie.

It is a bit of a process to make. But trust me, this is worth all of the effort! If you do make this, please don’t hesitate to share it with me and post it on Instagram.


This recipe was inspired by Laura Vitale’s Mexican Chicken Pot Pie as seen on the Cooking Channel 2014. Both recipes are delicious all their own.


Serves 6

Tex-Mex Chicken Pot Pie

39 minPrep Time

51 minCook Time

1 hr, 30 Total Time

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  • 1 prepared pie crust (or 1 sheet puff pastry thawed)
  • 1/3 cup unsalted butter
  • 3 tbsp high temp oil (coconut, vegetable, etc)
  • 1 large onion chopped
  • 1 bell pepper (any color, I usually go for a light colored pepper)
  • 4 garlic cloves freshly grated
  • 1 fresh Serrano pepper chopped (if this is too spicy take seeds out or use a milder pepper or leave it out)
  • Kosher salt & pepper to taste
  • 2 packets of Sazon Goya con Culantro Y Achiote (found in your Ethnic section)
  • 1/3 cup homemade sofrito (recipe to follow or use a jarred version-I won’t judge!)
  • 1/3 cup all purpose flour
  • 3 cups of chicken stock
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • ½ tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 4 oz can mild or spicy hatch chiles (or green chilies-whatever you can find)
  • 1 25 oz can hominy (like Juanita’s this brand is packaged as 25 oz)
  • 2 cups Black Beans (I don’t use canned but by all means go for it if you do!)
  • 1 cup cooked barley (or 1/2 cup more if using quinoa or bulgur wheat-prepare according to package)
  • 1-1/2 lbs of cooked & shredded chicken (in a pinch use rotisserie or pre-cooked chicken)
  • 1/3 cup green onions (plus for garnish)
  • 1/3 cup fresh cilantro chopped (plus for garnish)
  • ½ cup of half & half (or whole milk of choice)
  • 1 egg for wash or (¼ cup of egg product & water)


  1. Preheat oven 400
  2. If I’ve made my pastry dough, I roll out length of my dish. Lay on parchment and put back in the fridge to stay cold. If I’m using store bought puff pastry, make sure it is thawed & roll out to be ready but kept cold until needed.
  3. Grease a 9 x 13 dish
  4. Prepare barley (or quinoa or bulgur wheat). Rinse black beans if using canned or jarred product.
  5. In a large heavy duty pot, on about med-high heat add oil and cook onion, bell peppers, serreano pepper until onions are translucent. Add salt & pepper, garlic (do not let it brown) cook for another minute.
  6. Add butter. After butter is melted add flour. Cook to get rid of the raw taste a minute or so (it’s okay to let it cook but do not burn your flour).
  7. Add your stock and sofrito- allow to thicken and stir as needed.
  8. Add your seasonings, barley, black beans, hominy, green chiles. Allow to come to a simmer and reduce heat to medium, stir as needed cooking for about 15 minutes. Add your cooked chicken, green onion and cilantro. And one last taste for any needed salt & pepper.
  9. Allow to cool if you have time (about 15-20 minutes) and pour into prepared casserole dish. Depending on how deep your dish is you may need to put a sheet pan underneath if your pan isn’t deep. If you allow this to cool before you place pastry dough I find the dough wants to puff up more. Brush with egg wash and salt & pepper.
  10. Bake about 25 minutes or until your dough is golden brown; turn 180 degrees half way through cooking.
  11. I know it’s hard to do but allow to cool for 30 minutes before serving and garnish with cilantro and green onion.
  12. Enjoy this labor of love!
Cuisine: Tex-Mex | Recipe Type: intermediate if you make your crust & cook your chicken otherwise it


This requires several ingredients and several steps but the taste is worth your efforts. Allow yourself some time to make this Tex-Mex Chicken Pot Pie


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